Ingredients
4 cups fresh corn kernals (about 8 ears)
2 medium onions, diced
3 ribs of celery, diced
1/3 cup butter
1/2 cup flower
7 cups chicken or vegetable stock
6 medium red-skinned potatoes, cubed
2 bay leaves
1 Tbsp chopped fresh rosemary
1 cup milk or light cream
salt and freshly ground peper to taste.
Preparation
Melt the butter in a large pot set over medium heat. Add the corn, onion, celery and garlic and cook for 4 to 5 minutes. Mix in the flour, and then, while stirring steadily, slowly pour in the stock. Add the potatoes, bay leaves and rosemary to the pot, bring the soup to a simmer, and simmer until the potatoes are tender, about 10 minutes. Stirin in the milk or cream, salt and pepper. Return to a simmer and then serve.
